Ingredients

The following ingredients have 2 Servings
  • 2 tsp olive oil
  • 2 leeks , finely sliced
  • 550g potato , cut into small cubes
  • 1l fish stock
  • 1 lemon , zest only
  • 300ml whole milk
  • 330g can sweetcorn , rinsed and drained
  • 250g skinless, boneless salmon , cut into chunks
  • 250g skinless, boneless white fish , cut into chunks
  • handful chives , snipped with scissors
  • 2 tbsp double cream (optional)

Instruction

  • Heat the oil in a large saucepan, tip in the leeks and fry gently for 5 mins until softened, but not coloured. Add the potatoes and cook for a further min. Pour in stock and lemon zest, cover and simmer for 12-15 mins or until the potatoes are tender. With a slotted spoon, remove half the potatoes and leeks from the stock and set aside.
  • Transfer the remaining potatoes, leeks, stock and milk into a blender or food processor and whizz until smooth. Pour back into the pan, add the sweetcorn, fish and reserved vegetables. Cover and gently heat for 3-4 mins until the fish is just cooked through – don’t boil. Stir in chives and cream, if using, then season to taste.